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Pork Chops à la Dystingbo

Erken's pork chops à la Dystingbo from 1914: half-fried chops are laid over thin apple slices in a baking dish, dotted with butter and moistened with meat stock, then finished in the oven until everything is tender. Served with fried potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 251 (falt i det fri)

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About the dish

The recipe appears among a series of pork chop dishes in the meat chapter, where Erken gives French names alongside the Norwegian ones. «Dystingbo» refers to a Norwegian farm name, and the dish is a simple baking-dish preparation with apples finished in the oven.

How to make it

  1. 1

    Prepare the chops

    Trim the chops, pat them dry and pound them lightly. Rub them with salt and white pepper.

  2. 2

    Brown the chops

    Brown half of the butter in a frying pan and fry the chops nicely, but only halfway through, a couple of minutes on each side.

  3. 3

    Arrange the apples

    Peel the apples, remove the cores and cut them into thin slices. Place the slices in a well-greased baking dish.

  4. 4

    Add the chops

    Lay the half-fried chops over the apples and dot the rest of the butter in small pieces on top.

  5. 5

    Deglaze the pan

    Whisk out the frying pan with the boiling meat stock and pour the sauce into the dish.

  6. 6

    Bake in the oven

    Place the dish in a hot oven, about 200 °C (390 °F), and bake for 25–30 minutes until the chops and apples are tender. Baste often with the pan juices.

  7. 7

    Serve

    Serve with fried potatoes.

Changes from the original

Measurements are converted to modern Norwegian units (dl, g, tsp). Oven temperature and cooking times are specified based on the original's «hot oven» and «nicely fried». The amount of salt is kept as in the original, but given as the amount for rubbing into the meat.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 251) → 1949 (korrekturlest, s. 281)~56% av teksten endretfjernetlagt til
8 koteletter 20 gr. salt ½ teske teskje hvit pepper 100 gr. smør 1½ del. kjøtkraft kjøttkraft 10 epler. Koteletterne Kotelettene tilskjæres og behandles som ved foregaaende foregående opskrift, indgnides inngnis med krydderier og stekes brunes pent i halvparten av smørret. smøret. — Eplerne Eplene befries for kjernehuset, skrælles, skrelles, skjæres i tynde tynne skiver, som lægges paa legges i et godt smurt, ildfast fat. De halvstekte koteletter lægges herpaa, belægges legges herpa, belegges med resten av smørret, smøret, delt op i smaa små stykker. Stekepanden Stekepannen vispes ut med den kokende kjøtkraft, kjøttkraft, og sausen heldes helles i fatet; dette sættes settes i varm ovn, og i denne steker koteletterne kotelettene og eplerne, eplene til de er møre. Dryppes ofte med skyen. Serveres med stekte poteter. Til kotelettene serveres surkål, kokte pynteepler, kokte svisker, stekte tomater eller eplemos. Til eplemosen skrelles og hakkes ½ kg. epler, som legges i emaljert kjel med 30 gr. sukker og ½ del. koldt vann, dampes hurtig møre under lokk. Like før anretningen vispes eplemosen med en visp av metalltråd; dette gjøres for å få en bløt puré.

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Frequently asked questions

How many apples are needed, and how are they prepared?
10 apples. They are cored, peeled and cut into thin slices that are placed in a well-greased baking dish. The chops are laid on top of the apples.
How are the chops prepared?
They are trimmed, rubbed with salt (20 g) and white pepper (½ tsp) and fried nicely in half of the butter. Half-fried, they are laid on the apples and covered with the rest of the butter in small pieces. The frying pan is whisked out with 1½ dl boiling meat stock, and the sauce is poured into the dish. Everything is baked further in a hot oven until meat and apples are tender, basting often with the pan juices.
What is it served with?
Fried potatoes. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 251, and is calculated for 4 servings with 8 chops.

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